Mastercraft has made a strategic decision, not to be…the jack-of-all-trades and the master of none!
 
It is in our customer’s best interest for Mastercraft to focus on what we do best, Vending & Coffee Service.  Some of our competitors have decided making fresh food is an option for them, but there are many serious reasons why we disagree.

• The sole purpose of the commissary Mastercraft purchases from is preparing fresh food…period!  They offer 65 fresh items per day in various categories, with new items being introduced at a rate of one per week. A typical in-house commissary will have 12 to 25 items per day, equaling a built in “menu fatigue” factor.

• Our commissary produces food Sunday thru Thursday, for restocking Monday thru Friday. Most in-house commissaries work Monday thru Friday, preparing Monday’s food on Friday -- which means Mondays food is already 2 days old when it goes in your machine!

• Our commissary’s in-house bakery makes 40 % of our breads. We never use anything but fresh breads and if there is anything left over from production, it goes to a bakery for resale, not to be used the next day.90% of all bacteria enter a facility on the employee’s feet. Our facility has a series of footbaths with a chemical solution that kills all bacteria; most private operated operations do not. Quarantined food processing areas also prevent this spread (i.e. no eggs with produce in same food prep area)

• Temperature is obviously critical. Our facility is held to a 38-degree temperature for meat slicing and food preparation. Every 20 minutes in ambient temperature a product looses a single day of shelf life. In 4 hours at ambient temperature a product should be thrown out! We also produce our own ice to cool down product rapidly in accordance to USDA requirements.

• Our commissary has a USDA inspector on site every day! You are always assured of high quality standards. They have a Full-Time Quality Control Manager that monitors and conducts audits to make sure we comply with all USDA requirements.

• Our commissary is HACCP (Hazard Analysis Critical Control Points) compliant. This is a seven step process:

1. Conduct hazard analysis; Biological, Chemical, and Physical
2. Identify critical control points
3. Establish critical limits
4. Establish monitoring requirements
5. Establish corrective actions (when and where necessary)
6. Establish record keeping
7. Establish system of verification

• As anyone can see, Mastercraft has the utmost confidence in our food partner. We know that the products we order and deliver in your machines are the best in the industry. We can satisfy any pallet. Couple this with our scanning program, which tracks what our customers purchase; we can provide what you want when you want it!